Prior to fat analysis, two samples: Sample 1 and Sample 2 with the initial weight for each sample=2.50g. After pre-dried, samples were grinded and reweighted; s1-2.15g and s2=2.11g. Samples were placed in dried glass wool in each thimble and placed extractor for 4-5 hours. Samples were then dried and cooled in desiccators before another weight recorded. The weight for s1=93.51g and for s2=93.78g #Weight of round bottom flask (with glass wool+ thimble) (g) = 92.00 #Weight of round bottom flask (g) =91.00 1) Calculate the percentage of dried fat in s1 2) Calculate the percentage of dried fat in s2. 3) Sample 3 have dried fats of 50%. Identify the correct sequence from the highest to the lowest % of dried fats in sample.
Prior to fat analysis, two samples: Sample 1 and Sample 2 with the initial weight for each sample=2.50g. After pre-dried, samples were grinded and reweighted; s1-2.15g and s2=2.11g. Samples were placed in dried glass wool in each thimble and placed extractor for 4-5 hours. Samples were then dried and cooled in desiccators before another weight recorded. The weight for s1=93.51g and for s2=93.78g #Weight of round bottom flask (with glass wool+ thimble) (g) = 92.00 #Weight of round bottom flask (g) =91.00 1) Calculate the percentage of dried fat in s1 2) Calculate the percentage of dried fat in s2. 3) Sample 3 have dried fats of 50%. Identify the correct sequence from the highest to the lowest % of dried fats in sample.
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ISBN:9781305957404
Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
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Chapter1: Chemical Foundations
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Prior to fat analysis, two samples: Sample 1 and Sample 2 with the initial weight for each sample=2.50g. After pre-dried, samples were grinded and reweighted; s1-2.15g and s2=2.11g. Samples were placed in dried glass wool in each thimble and placed extractor for 4-5 hours. Samples were then dried and cooled in desiccators before another weight recorded. The weight for s1=93.51g and for s2=93.78g
#Weight of round bottom flask (with glass wool+ thimble) (g) = 92.00
#Weight of round bottom flask (g) =91.00
1) Calculate the percentage of dried fat in s1
2) Calculate the percentage of dried fat in s2.
3) Sample 3 have dried fats of 50%. Identify the correct sequence from the highest to the lowest % of dried fats in sample.
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